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Ingredients
Makes: 4 - 6 servings

2 large courgettes, thinly sliced

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, finely chopped

450g tomato based pasta sauce

125g grated mozzarella cheese

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MethodPrep:15min › Cook:30min › Ready in:45min

Preheat oven to 170 C / Gas 3.

In a large pot, boil the courgettes until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.

Combine the courgettes, onion and garlic in a 20x30cm baking dish; mix well. Pour the pasta sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).

Bake in preheated oven for about 20 minutes or until heated through and cheese is bubbly.

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Reviews & ratingsAverage global rating:

(261)

Reviews in English (198)

This was lovely. I used fresh tomatoes, it took a long time to peel them. Next time I would use tinned tomatoes for speed. Served with homemade garlic bread. Yummy.
-
01 May 2012

M

by MaryAnn D

280

I had made this on Saturday, did not soften the zucchini as directed but saute
them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and
sprinkled on Parmesan Cheese, 3 slices of
Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the
sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making
this again and again. Very good. Thank
you. forgot I had also added fresh basil
from the garden.
-
01 Jul 2008
(Review from Allrecipes US | Canada)

C

by Caprice

190

Great recipe!
I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all.
I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in addition to the onions. It turned out fantastic.
I also used Ragu Garden Style Spaghetti sauce. Perfect!
-
04 Jul 2008
(Review from Allrecipes US | Canada)